Weinhaus Neuerburg Kaseler Kehrnagel Riesling Spätlese trocken

Ingredients

• 2 piecescorn-fed chicken breasts (with skin)
• 500 gwaxy potatoes
• 1 bunchspring carrots
• 3 piecesshallots
• 150 mlchicken stock
• 100 mldry white wine
• 50 mlheavy cream
• 30 gbutter
• 2 tbspclarified butter
• 3 tbspolive oil
• 2 sprigsfresh rosemary
• 1 tspsugar
• 1 pinchsalt and pepper

Preparation

1. 1Preheat the oven to 200°C (top/bottom heat). Wash the potatoes, cut into wedges, and toss in a bowl with olive oil, salt, and the rosemary leaves. Roast on a baking sheet for about 25 to 30 minutes until golden brown.
2. 2Trim the spring carrots, leaving a bit of the green tops. Cook in a skillet with 10 g of butter, a pinch of sugar, and a splash of water, covered, over medium heat until the liquid has almost evaporated and the carrots are glazed.
3. 3Pat the chicken breasts dry, score the skin side in a diamond pattern, and season with salt. Sear skin-side down in an ovenproof pan with clarified butter for about 5 minutes until crispy. Flip and cook for another 8-10 minutes over low heat, then remove from the pan and keep warm.
4. 4Finely dice the shallots and sauté in the pan drippings until translucent. Deglaze with white wine and reduce by half. Add the chicken stock and cream, simmering until the sauce reaches a creamy consistency. Whisk in the remaining butter and season to taste.
5. 5Slice the chicken breast and arrange on preheated plates with the rosemary potatoes and glazed carrots, drizzling the sauce over the top.